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Home » recipes » desserts

Stout Butterscotch Sauce

Modified: Apr 15, 2025 · Published: Feb 24, 2019 · by anita | wild thistle kitchen · This post may contain affiliate links · 3 Comments

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We've all had salted caramel sauce. We all love it. But maybe we want something different. Sometimes you'll see variations with bourbon or other flavors - I love them all. But have you ever seen Stout Butterscotch Sauce? I haven't. Until I created it! Read on for my recipe for Stout Butterscotch Sauce.

Typically, dark beers are not my favorite to drink, but I do appreciate the rich, almost coffee-like flavors in some stouts and have used them in many savory recipes. The thought to add them to a sweet recipe had never occurred to me until recently. I wanted to harness that dark richness into a caramel-type sauce, and to make it even more dark and smoky, I decided to use dark brown sugar (which makes it a butterscotch rather than a caramel). I chose a local stout: the Legacy Stout from Wort Hog Brewing Company. It is so dark and almost creamy, but what makes it really special and unique is that it's aged in bourbon barrels. One taste and I knew it was the perfect stout for my sauce. 

How to serve this Stout Butterscotch Sauce

Well, I originally created it to go with these Brown Butter Blondies.

Here are a few other serving ideas:

  • drizzle it over vanilla ice cream
  • top cakes/cupcakes
  • use it to make fancy coffee drinks or cocktails
  • create a dessert fruit board with some little bowls of this sauce for dipping 
  • And it is kind of the perfect thing for St. Patrick's Day.
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Stout Butterscotch Sauce

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  • Total Time: 25 minutes
  • Yield: 1.5 cups

Ingredients

  • 12 ounces dark stout beer
  • 1 cup dark brown sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 2 tablespoons butter

Instructions

To prepare:

  1. Place stout in medium saucepan over high heat. Make sure your pan is big enough, as the beer will bubble and foam up quite a bit.
  2. Bring to a boil and allow to reduce by half. This should take about 10 minutes.
  3. Carefully pour into a heat safe measuring cup to ensure you have 6 ounces.
  4. Pour reduced stout back into saucepan, add sugar and stir to combine. Cook on high for about 10 more minutes without stirring until thick and syrupy and the bubbles become larger.
  5. Add cream and stir. Continue cooking for about 10 minutes on medium high heat.
  6. Remove from heat and add vanilla, salt, and butter. Stir until all butter is melted and combined.
  7. Transfer to glass jar and allow to cool.
  8. Serve over ice cream, use as a dip for fruits and pretzels, drizzle over brownies or blondies. I hope you love it!
  • Author: anita | wild thistle kitchen
  • Cook Time: 25
  • Category: dessert
  • Method: stovetop

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About anita | wild thistle kitchen

Hi, my name is Anita! Welcome to Wild Thistle Kitchen. This is where I share rustic, comforting, seasonal recipes (both sweet and savory!) as well as nostalgic food memories. I'm so happy you're here! xo - Anita

Comments

  1. chef mimi says

    February 25, 2019 at 9:24 am

    This looks really lovely! I can't believe you start with a whole 12 ounces of beer. But it obviusly works! My husband loves Guinness, so I'll surprise him with this one day. Printing the recipe!

    Reply
  2. Trina and Tina says

    February 24, 2019 at 5:41 pm

    Award winning deliciousness!

    Reply
    • Anita Parris Soule | Cook on a Whim says

      February 24, 2019 at 6:44 pm

      Thank you so much!!

      Reply

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Welcome!

Hi there! My name is Anita - welcome to Wild Thistle Kitchen - where I share lots of sourdough and sourdough discard recipes as well as seasonal sweet and savory comfort food and baking recipes.

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